Shrimp And Sausage Cioppino
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Shrimp And Sausage Cioppino
Category
Main Course
Prep Time
10 minutes
Cook Time
25 minutes
Calories
577
Author:
Giada De Laurentiis
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 large fennel bulb (trimmed and chopped into 1/2-inch pieces)
- 4 cloves garlic (peeled and smashed)
- 1 large or 2 small shallots (chopped)
- 1/2 teaspoon kosher salt (plus 1/2 teaspoon)
- 1/4 teaspoon freshly ground black pepper (plus 1/4 teaspoon)
- 1 pound spicy Italian turkey sausage links (casings removed)
- 2 cups white wine (such as Pinot Grigio)
- 1/4 cup tomato paste
- 3 cups low-sodium chicken broth
- 1 bay leaf
- 1 pound large shrimp (peeled and deveined)
- 1 15-ounce can cannellini beans, rinsed and drained
- 1 cup fresh basil leaves (chopped)
- 1 tablespoon chopped fresh thyme leaves
- Serving suggestion: crusty sourdough bread.
Instructions
- In a Dutch oven or large saucepan, heat the oil over medium-high heat. Add the fennel, garlic, shallots, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are slightly softened, about 4 minutes. Add the sausage and break into 1/2-inch pieces with a wooden spoon. Cook until brown, about 5 minutes. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the tomato paste, chicken broth, and bay leaf. Bring to a simmer, cover, and cook for 10 minutes.
- Uncover the pan and add the shrimp, beans, basil, and thyme. Simmer, uncovered, until the shrimp are pink and cooked through, about 4 minutes. Remove the bay leaf and discard. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Ladle the cioppino into soup bowls and serve with crusty bread.
Nutrition
Nutrition
- per serving
- Calories
- 577
Amount/Serving
% Daily Value
- Carbs
- 15 grams
- Protein
- 50 grams
- Fat
- 26 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 371 milligrams
- Sodium
- 2065 milligrams
- Fiber
- 3 grams
- Sugar
- 4 grams
2 reviews & comments
This recipe is a winner! We used spicy Italian pork sausage (couldn't find a turkey version) and it turned out fabulously! Thanks for the inspiration, Giada – we will be making this again. :)
Awesome recipe! I made it for Christmas Eve and we loved it. I made a few changes: mixed mild and hot turkey Italian sausage; used seafood stock instead of chicken stock; and along with the shrimp added anchovies, clams, and swordfish. It turned out great!